FS 4112 - Principles of Food Processing and Preservation

This course covers how foods are made including the processing steps for meat, dairy, fruit and vegetable products and ingredients. Topics include raw material preparation, size reduction, pasteurizing, canning, fermenting, cooling, freezing, drying, and novel nonthermal processing.

2 hours Lecture and 3 hours

Laboratory - 3 credits

3 hours Lecture
3 Credits